Torta Pasqualina: The Ligurian Recipe with Extra Virgin Olive Oil
Torta Pasqualina is one of the most beloved recipes of Ligurian tradition, a symbol of Genoese cuisine, and an unmissable dish on tables during Easter celebrations. Its main feature is the thin, flaky dough, made unique by the use of our exquisite extra virgin olive oil, an ingredient that truly makes a difference in both flavor and lightness of the pastry.
Origins and Curiosities
This dish has ancient roots: it was considered the centerpiece of the Easter lunch and a demonstration of the skill of Ligurian housewives. Legend has it that the most skilled cooks could layer up to 33 sheets of pastry, one for each year of Christ’s life. Traditionally baked in a wood-fired oven, Torta Pasqualina embodies the wisdom of peasant cuisine, capable of transforming simple ingredients into a masterpiece of flavors.
Ingredients for the Torta Pasqualina Dough
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250 g flour
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150 ml water
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2 pinches of salt
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4 tablespoons extra virgin olive oil
Ingredients for the Torta Pasqualina Filling
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500 g Swiss chard
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6 eggs + 4 whole eggs to place inside the tart
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½ onion
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125 g grated Parmigiano Reggiano
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40 g rice
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Extra virgin olive oil, as needed
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Salt, pepper, and marjoram
Preparation of Torta Pasqualina
For the dough, mix flour, water, salt, and extra virgin olive oil until you obtain a smooth and elastic mixture. Divide the dough into two portions, one slightly larger, and let them rest covered with a damp cloth for about two hours.
Meanwhile, wash and boil the Swiss chard, then drain and squeeze it well—this will benefit the Torta Pasqualina. Sauté the onion in a drizzle of oil, add the chard, and cook briefly to enhance the flavor. Once cooled, combine with grated Parmigiano, beaten eggs, raw rice, salt, pepper, and chopped marjoram.
Roll the dough into very thin sheets. Line a 25 cm baking pan with the larger sheet already greased with extra virgin olive oil. Pour in the filling and create four small wells with the back of a spoon, in which you will gently place the whole eggs. Cover with the second sheet of dough, brush with oil, and prick the surface. Bake at 190°C (374°F) for about 45 minutes.
The Role of Extra Virgin Olive Oil
Using extra virgin olive oil is not just a detail: it is the secret that gives crispness to the pastry, aroma to the filling, and a touch of authenticity to the dish. This ingredient, a staple of the Mediterranean diet, enhances the flavors of the vegetables and makes Torta Pasqualina lighter and more digestible compared to versions with animal fats.
Conclusion
Preparing Torta Pasqualina with plenty of extra virgin olive oil means respecting Ligurian tradition and bringing a dish rich in history, flavor, and authenticity to the table. Perfect for Easter, yet delicious any time of the year, this savory tart is a celebration of Italian gastronomic heritage.
